4 lb FRYER CHICKEN
1/2 c OIL (CANOLA IS BEST)
1/4 c FLOUR
1 tb BUTTER
1 MEDIUM ONION
1 LARGE GREEN PEPPER, CHOPPED
1 CLOVE OF GARLIC
1 ts SALT
1 ts PEPPER
CURRY POWDER TO TASTE THYME TO TASTE 28 oz CAN TOMATOES, UNDRAINED
4 oz SLIVERED ALMONDS
1/2 c RAISINS OR CURRENTS
COAT CHICKEN WITH FLOUR AND BROWN IN SKILLET IN HOT OIL. IN A SEPARATE SKILLET, MELT BUTTER AND SAUTE THE ONION, GREEN PEPPER AND GARLIC UNTIL TENDER. STIR IN SALT, PEPPER, THYME AND CURRY POWDER. ADD TOMATOES AND SIMMER FOR 10 MINUTES. PLACE BROWNED CHICKEN PIECES IN A 3 QUART BAKING DISH AND POUR SAUCE OVER THE TOP. COVER AND BAKE FOR
30 MINUTES IN A 350 DEGREE F. OVEN. SPRINKLE WITH RAISINS AND ALMONDS
AND BAKE FOR 15 MINUTES LONGER.